Serves: 2 to 4
INGREDIENTS
- 1 1-pound boneless lamb loin, rolled and tied by a Fairway butcher
- 1 rosemary sprig
- Fairway kosher salt
- Fairway black peppercorns
- 1/2 tablespoon Fairway Extra Virgin Olive Oil
DIRECTIONS
- Tie the rosemary sprig to the loin, and sprinkle with salt and freshly ground pepper to taste.
- Heat a heavy pan with the olive oil. When it's hot (but don't let it smoke), place the loin on the pan, fat side down.
- Brown well on all sides for approximately 10 minutes.
- Then roast the loin in a 425-degree oven for 10 minutes, or until it reaches an internal temperature of 145 degrees when checked with a meat thermometer.
- Carve the loin into 1-inch slices, and plate.
